Melissa's Mac & Cheese
Easy 6 to 8
10 minutes 40 minutes
Main Dish, Side Dish American
Submitted by Melissa Green
Oven Coven OriginalIngredients
- 1lb shaped pasta (large elbow mac, tortolle, something like that)
- 4 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 tsp Penzeys roasted garlic powder
- 1 cup milk (add more if needed)
- 1 tbsp Dijon mustard
- 8oz velveeta, cut into ½in cubes
- 1 cup sharp cheddar, grated
- ½ cup aged gruyere, grated
- ½ cup pecorino romano
- ½lb thick cut smoked bacon (optional),
- Panko breadcrumbs (optional)
- Grated parmesan (optional)
Directions
Set your oven to 350F.
If you are adding bacon, cut it into strips then fry until crispy. Set aside.
Boil the pasta according to the instructions, to al dente. Drain, and put to one side.
In a medium saucepan over low-medium heat, melt the butter. Once the bubbling has ceased, add the flour and the garlic powder, and whisk to combine. Slowly add the milk, whisking constantly. Once the milk has been incorporated, add the Dijon mustard and whisk to combine.
In small batches, add the velveeta cubes and whisk until melted. After all the velveeta has been incorporated, continue with the cheddar, gruyere and pecorino. If the sauce gets too thick, add further splashes of milk to loosen up.
Pour a little of the sauce into a greased glass baking dish. Add the pasta, stir to cover. Add the rest of the sauce and stir until well combined.
If using, sprinkle with panko breadcrumbs or grated parmesan.
Bake in the oven for a minimum of 20 minutes. Allow to cool a little, then nosh.
Notes
If you aren't adding the bacon, maybe add a little salt to the sauce (measure by tasting). Go easy on the salt if you ARE adding bacon - it brings a lot of sodium to the party.